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Smoker accessory?
....And just because I seem to have ADD today... I would second Bear's recommendation for a good leave in wireless thermometer. A lot of guys like the mavericks, I have an Igrill2. I really like it, but the blue-tooth range is not so good with my metal sided house ( but neither would the...- drewed
- Post #9
- Forum: Electric Smokers
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Smoker accessory?
I was distracted by "smoked pizza on a WSM" ....- drewed
- Post #6
- Forum: Electric Smokers
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Pulled Pork for 85 of my closest friends!
1 - Smaller will/ should cook faster. I've never had a netted roast, nor have I cooked boneless, but whatever 2 - Depends on your smoker and how long you want to smoke for. Lower temps = longer time. I tend to shoot for about 225ish, but I have been know to drift upwards of 275 if I want to...- drewed
- Post #4
- Forum: Electric Smokers
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Smoker accessory?
Let me give you the Reader Digest version. I'm a charcoal guy, but this is what I've read: You will want the A-MAZE-N-PELLET-SMOKER 5X8. Unless you are high altitudes. Some people have had issues with keeping the AMNPS lit, but I understand the owner of the company is really good at helping...- drewed
- Post #3
- Forum: Electric Smokers
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Meater - Wireless Meat Probe
The compleatly wireless is kind of neat. It would help with the rotisserie cooks. Better then my cobbled solutions.- drewed
- Post #3
- Forum: General Discussion
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Water versus Sand in the WSM?
You don't want a good thermal conductor, you actually want a poor conductor. The idea behind the sand or clay pot or pizza stone or big rock is that it will absorb the higher temps ( by taking time to heat up ) and release that stored heat back to the smoker as the fire starts to die, or there... -
Sour Tasting Meat
That is what I would say. And it may not be a time in smoke or amount of smoke thing. It could be the type or manufacture, or just that bag of pellets.- drewed
- Post #28
- Forum: Electric Smokers
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Water versus Sand in the WSM?
I run the big WSM, and if you are going to use sand, don't fill the water dish full. That is way to much sand and really sucks to try and lift out. You don't need that much thermal mass. I can see a plus to running water in that steam looks like smoke and could help keep you from over... -
1st time cooking pork tenderloin
I've had better luck with tenderloins on the grill with some wood chips chuck on the coals rather than in the smoker. Pork LOINS, being a bigger hunk of meat I've smoked with no problems, but TENDERLOINS ( yep different part of the pig) ended up dry. No real tissue to break down. -
First smoke
Pulled pork is my recommendation for a first smoke. They are pretty cheap, and pretty hard to mess up. They can take a fair amount of temp swings and still be good Q.- drewed
- Post #2
- Forum: General Discussion
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Chicken Breasts on Open Grill?
large foil roasting pans make for an OK impromptu cover, if needed.- drewed
- Post #9
- Forum: Grilling Chicken
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Hello Wisconsin.
...and I'm straight south of Doohop in Waukesha. I run a 22" WSM.- drewed
- Post #3
- Forum: Wisconsin Members
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New restaurant...need ideas for apps.
You don't have beans on your menu? Oh, I suppose that is more of a side than an app.- drewed
- Post #8
- Forum: General Discussion
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Drewed's 22.5 WSM thread
4th of July weekend. The perfect time for pulled pork! Here is a shot of the "fuse" I tried to use to keep the temperature at a sane level. It didn't work. Not enough fuel to keep the temp up. The fan never stopped running. I rebuilt it about 2 hours later. Much better results Mid...- drewed
- Post #7
- Forum: Blowing Smoke Around the Smoker.
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- Album: Drewed's 22.5 WSM thread
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- Album: Drewed's 22.5 WSM thread
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- Album: Drewed's 22.5 WSM thread
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- Album: Drewed's 22.5 WSM thread
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- Album: Drewed's 22.5 WSM thread
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Boston butt over 4th of July
Looking good! You going to foil or not? I did my first no foil butt on Friday and have come up with this analogy: big you set your marshmallows on fire when toasting them, then don't foil, if you prefer a nice golden brown and think flaming mellows are ruined, then foil it!
